Updated: Oct 10, 2020
This basic recipe is for cauliflower rice or what some call “Cauli-Rice”
Cauli-Rice is a fantastic substitute for grain rice in the mold detox diet.
Cauli-Rice can be used 101 different ways in the mold detox diet which makes it one of the most versatile “Basic Recipes” on our website. You can use Cauli-Rice under curries, in soups, tacos, burrito bowls or stir fry dishes and overall just a great option for anything that you would typically use rice in.
Cauliflower Rice or "Cauli-Rice" is a rice-like substitute made from grated Cauliflower that can replace all recipes using rice as one of it's ingredients.
OR - Cheese grater with large holes
Wide Stainless Steel Skillet
Sharp Stainless Steel Knife
Glass, Granite or Quartz cutting board
Glass bowl or serving dish
1 head Cauliflower Organic
3 Tbsp Grass-Fed Butter
1 large White Onion Organic
4 cloves Garlic Organic
FOOD PREP: (Food Processor Method: Easiest and fastest way) Use the food processor to "shred & rice" cauliflower florets, onion and garlic. You can also use it to chop up the onion and garlic to save prep time and also use less dishes. Remember to remove bigger chunks of cauliflower, onions and garlic and run them through the food processor a second time by themselves. (Cutting and mincing onions and garlic by hand can take a lot of energy that most who are chronically ill do not have. It can also burn your eyes so if you have a food processor it can save you from that). (Hand Made Method: Most difficult and time consuming way) If you do not have a food processor you can use a hand held cheese grater to grate the cauliflower, mince the onion and use a garlic press to run all of the garlic through. 1 medium-sized onion should measure about a half a cup of diced onion. If you do not have a food processor you can chop the onions with a knife and glass cutting board. Remember, we do not recommend toxic plastic or wood cutting boards that can harbor mold or bacteria.
In a stainless steel skillet or cast iron pan add a little bit of olive oil, ghee, grass-fed butter or avocado oil to the pan. The wider the skillet, the better the caul-rice turns out and will cook more evenly, so keep that in mind.
Set the stove on medium heat. Saute' onions and garlic cook for about 5 minutes
Add the riced cauliflower now to the pan. You'll notice that the garlic and onion are now fragrant and they've started to cook down. The onions should be semi translucent. If the rice looks dry add a little bit more oil, butter or fat.
Cook the rice for about five to seven minutes until the cauliflower starts to get tender.
Add a half a cup of "filtered" or "spring" water and your salt.
Cover the pan and let it steam for about five minutes.
Serve immediately or Freeze immediately. DO NOT store in the refrigerator over night as this breeds bacteria and fungus for those exposed to mold.